grill

Tempeh is one of our favorite vegetarian sources of protein and I am always looking for new and interesting ways to season it up. My husband being a huge fan of Asian flavors requested I make him something with a little Asian flare and I create this dish which is a wonderful balance of sweet, salty and savory flavors. The recipe serves four and if there is just one or two of you I suggest making the full recipe because the leftovers are delicious in a sandwich or on top of a salad. You could even cut it up and throw it in a stir fry.

Sesame-Ginger Tempeh

The marinade in this recipe works well for seitan, portobello mushrooms, and tofu as well. Also take a look at step four of the directions, you will find three different ways to cook up your tempeh. Enjoy!

Serves 4-6

Ingredients:

16oz tempeh, cut into 4 wedges

¾ cup water

Marinade:

¼ cup tamari

¼ cup sesame oil

¼ cup rice vinegar

¼ cup maple syrup

2 tablespoons grated ginger

3-4 cloves of garlic, minced

1-2 teaspoons sriracha or ¼-1 teaspoon chili flakes (optional, add if you like a little spice)

1 tablespoon sesame seeds

2 scallions, whites and greens, thinly sliced

Directions:

Place tempeh and water in a saute pan medium heat and cover and cook for 7-10minutes.

While the tempeh is cooking mix together the marinade in a large shallow bowl.

Remove the tempeh and place in the marinade, making sure to coat all sides. Let marinade for 30 minutes.

Pan Fry: Coat the bottom of a skillet with a thin layer of oil over medium heat. Place the tempeh in the hot oil and saute on each side for 3-5 minutes. Bake: Preheat your oven to 375F. Place the tempeh and any remaining marinade in an oven proof dish and bake for 15-20 minutes. Grill: Heat your grill and make sure to lightly oil the grates. Place the tempeh on the grill and cook for 3-5 minutes on each side.

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